Caramel Custard/Creme Caramel (without condensed milk)

caramel custard without condensed milk1

Caramel Custard is a melt-in-the-mouth creamy dessert; a silky custard, smothered in a sweet caramel syrup!!  It is my all-time favorite dessert.  I have already posted a recipe of caramel custard with condensed milk.  This version contains no condensed milk and uses only milk, sugar and eggs.

Some people prefer a smooth, silky texture to the custard; not me!! I love the porous texture in my caramel custard, so I have taken an extra step to beat the eggs till frothy.  I love to see the fluffy, silky custard, bathed in smooth, golden brown caramel syrup with lots of air bubbles or holes in it!! (Another way to get these holes or porous texture on the sides of the custard; if you like it; is to pour boiling water in the water bath).

I hope you will try my version of caramel custard and enjoy it as much as we do in our family!!

Caramel Custard/Creme Caramel (without condensed milk)
Serves 6
Caramel Custard is a melt-in-the-mouth creamy dessert with silky custard, smothered in a sweet caramel syrup!!
Write a review
Print
Prep Time
15 min
Prep Time
15 min
185 calories
30 g
101 g
4 g
6 g
2 g
154 g
108 g
30 g
0 g
2 g
Nutrition Facts
Serving Size
154g
Servings
6
Amount Per Serving
Calories 185
Calories from Fat 40
% Daily Value *
Total Fat 4g
7%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 101mg
34%
Sodium 108mg
4%
Total Carbohydrates 30g
10%
Dietary Fiber 0g
0%
Sugars 30g
Protein 6g
Vitamin A
7%
Vitamin C
0%
Calcium
14%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the caramel
  1. ½ cup sugar
  2. 2 teaspoons water
For the custard
  1. 2 ½ cups milk
  2. ¼ cup sugar
  3. 1 teaspoon vanilla essence/extract
  4. Pinch of salt
  5. 3 eggs
Instructions
  1. Heat oven to 350 degrees Fahrenheit or 180 degrees Centigrade.
  2. In a thick bottomed or non-stick pan, add the sugar and the water. Heat on low to medium heat till the sugar starts melting. Keep stirring often, until sugar has totally melted and turns golden brown.
  3. Immediately pour this caramel syrup into an 8-inch or 9-inch baking pan.
  4. Swirl the pan quickly, to coat the bottom of the pan with the caramel syrup. Take care when doing this as the syrup is very hot and can burn your skin. Keep aside to cool. It will set in the pan.
  5. Meanwhile, in a saucepan, heat the milk till it is hot, not boiling and keep aside.
  6. In a bowl, beat the 3 eggs till frothy. Add the vanilla essence or extract , salt and sugar and mix again.
  7. Gradually, pour in the milk, a little at a time, beating continuously. Do not try to pour the milk all at once, otherwise the heat of the milk will cook the egg and that is not what we want!!
  8. Mix well and strain this mixture using a strainer into the pan coated with caramel.
  9. Place this baking pan into a larger pan and pour hot water all around the baking pan up to halfway up the baking pan with the custard.
  10. Place in the oven and bake for about 45 minutes to 1 hour till a knife or toothpick inserted halfway between the edge and center, comes out clean.
  11. Remove from the oven. Take the baking pan out of the water bath and place on a cooling rack at room temperature for about 30 minutes or so.
  12. Cover and chill in refrigerator for at least 6 to 8 hours or overnight.
  13. Just before serving, loosen the edges with a knife, place serving plate on top of the custard pan and holding firmly, turn it upside down. Tap the pan slightly to unmold and remove the pan. The caramel syrup will cover the custard and flow over the sides to form a sauce.
  14. Cut into wedges and serve cold!!
Notes
  1. If you want a smooth, silky custard with no holes or porous texture, do not beat the eggs too much. The water added to the water bath also should not be too hot.
  2. Straining of the egg-milk mixture is done to remove all lumps and any egg shells that may still be in the liquid.
beta
calories
185
fat
4g
protein
6g
carbs
30g
more
Curry and Vanilla http://www.curryandvanilla.com/

4 comments

    • curryandvanilla says:

      You can cook this in pressure cooker without weight for about 20 to 30 minutes until the center is set. Place water in the pressure pan, enough to last the cooking time, place a metallic ring in the water and place the pudding mould on it and then cook without pressure by steaming.

    • curryandvanilla says:

      Thank you so much for pointing out this grave error!! Recipe has been updated with corrected list of ingredients 🙂

Leave a Reply